Craving that rich, authentic marinara flavor that tastes like it’s been simmering on a stovetop all day? Forget the constant stirring and pot-watching! This slow cooker marinara sauce is your secret weapon for achieving deep, complex flavor with minimal effort. Just add your ingredients, set it, and forget it. Get ready for the most fuss-free, delicious marinara you’ve ever made.
Ingredients
• Serves: 12
• SLOW COOKER SIZE: LARGE (6-quart or larger)
• 4 tablespoons / 60 ml olive oil, divided
• 1 cup / 150 g chopped onion
• 8 garlic cloves, minced
• 1 cup / 240 ml beef broth
• ¼ cup / 15 g minced fresh parsley
• 1 tablespoon dried basil
• 2 teaspoons dried oregano
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 2 bay leaves
• 1 can 28-ounce / 794 g crushed tomatoes
• 1 can 28-ounce / 794 g tomato puree
• 1 can 6-ounce / 170 g tomato paste
Instructions
1. Rub the sides and bottom of the slow cooker stoneware with 1 tablespoon of the olive oil.
2. Heat the remaining 3 tablespoons of olive oil in a large skillet over medium-high heat.
3. Add the onion and cook until tender, stirring frequently, for 3 to 5 minutes. Add the garlic and cook for 1 minute more until fragrant.
4. Spoon the onion and garlic into the slow cooker. Add the beef broth, parsley, basil, oregano, salt, pepper, bay leaves, crushed tomatoes, tomato puree, and tomato paste. Stir to blend well.
5. Cover and cook on LOW for 7 to 9 hours.
6. Remove and discard the bay leaves just before serving.
Nutritional Information
• PER SERVING: 104 CALORIES ★ FAT 5 G (43%) ★ NET CARBS 10 G (38%) ★ PROTEIN 3 G (11%)
Pro Tips
• For a richer, meatier sauce, brown 1 lb of ground beef or Italian sausage with the onions and garlic before adding to the slow cooker.
• If the sauce tastes too acidic, balance the flavor by stirring in a teaspoon of sugar or a finely grated carrot during the last hour of cooking.
• For a smoother consistency, use an immersion blender to pulse the sauce a few times directly in the slow cooker after removing the bay leaves.
FAQ
Q: Can I make this slow cooker marinara vegetarian
A: Absolutely. To make a vegetarian or vegan version, simply substitute the beef broth with an equal amount of vegetable broth. The sauce will still have a deep, savory flavor.
Q: How do I store leftover marinara sauce
A: Store cooled sauce in an airtight container in the refrigerator for up to 5 days. This sauce also freezes exceptionally well. Pour it into freezer-safe containers or bags and freeze for up to 3 months.
Q: Do I have to sauté the onions and garlic first
A: For the best and deepest flavor, we highly recommend sautéing the onions and garlic as directed. This step builds a crucial flavor base. However, if you’re short on time, you can add them directly to the slow cooker, but the final taste may be less complex.
Q: What can I use this marinara sauce for
A: This versatile sauce is perfect for more than just spaghetti. Use it as a base for lasagna, a dipping sauce for breadsticks, a topping for pizza, in chicken parmesan, or for meatball subs.
